We try to do salmon at least once a week. This is just a simple oven-roasted version. I originally made the sauce to go with corned beef and cabbage, but its tangy richness also goes very well with salmon.
2 (6 ounce) salmon fillets with skin, wild caught is best
1 teaspoon olive oil
Fresh-ground black pepper
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Rub salmon with olive oil and lay skin side down on the paper. Season with salt and pepper.
Roast until the fish is just cooked through, about 12 minutes. Lift the meat from the skin with a thin metal spatula and transfer to a plate. Serve with a squeeze of lemon and a dollop of the sauce.
Horseradish Mustard Sauce
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
Dash kosher salt
Whisk together the sour cream, mayonnaise, mustard, horseradish, and salt in a small bowl. Let chill in the fridge for 30 minutes to let the flavors all get to know each other.